Hearty Chili

February 4, 2011

If you missed yesterday’s post for homemade chili and taco seasoning, you may want to check it out because today I am using it in my favorite chili recipe. I am a big chili fan, but I am very particular about my chili. I like it to be thick and hearty; none of that watery gruel will be seen in my kitchen. I also like it spicy, not nose running, tears in your eyes hot, just enough kick to awaken your senses.

I also like to load my chili with vegetables such as bell peppers, onion, jalapeno, corn and potatoes. Yes, you read that right, I always toss a large Idaho potato into my chili. I can’t recall what prompted me to place a potato in my chili, but I have been doing it for years and chili just isn’t the same without out it this random addition. That’s one of the great things about chili; you can totally personalize it by adding your own special twist.

One variation that I have been known to do is picking up bread bowls from Panera, or any bakery, and filling them with this chili. Add a sprinkling of shredded cheddar cheese and a dollop of sour cream and you have the perfect meal for a cool, crisp evening. Whether it’s for the big game or a quiet weekend at home, this chili is sure to satisfy even the biggest of appetites.

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I love the large chunks of veggies in it! It looks much more hearty=)

I’m not gonna lie here, but I half expect most chili recipes to contain cinnamon, cocoa powder, or other blasphemous stuff. I watched your chili seasoning post and thought ‘so far, so good, but wait til she makes chili with it, then she’ll add the blasphemy.’ But you didn’t! Thanks heavens! I give you the Texan stamp of approval!

Looks delicious :)

This chili looks great! I am assuming after I brown the meat, I can put everything in a crockpot and it will still taste good? Please let me know if you have ever done this. I would love to make this on Sunday for the superbowl

Thanks for the tip about adding a potato. And I love the idea of serving soups in bread bowls, that way you get to eat the yummy soaked bread after.

Potato might seem odd but I know how much I love a baked potato topped with chili so why not? I’m making chili I took to a Super Bowl ‘throwdown’ last year for the game tomorrow. Yes, it won but I’m not sure it was the chili as much as the topping, a lime crema. Just add a bit of fresh lime juice and some lime zest to your sour cream topping…so good! Perfect with the heat you’ve got in this fabulous recipe!

I think I could eat this all day long, because I love such delicious looking things :)

This chili sounds awesome! I would love to make this… Would it be possible to do in a crock pot? Brown the meat and throw everything (except corn) into the crock pot, cook on low for 8 hours, then add the corn at the end, cooking an additional 30 mins? Would that work?